Country of production:
The Hacho Miso is traditionally made from 100% soybeans. The view is of a very dark brown, more reddish miso made with rice.
Taste of the hacho miso? Compared to other types of miso, is less sweet and has a really intense taste, bold with a good umami. Because of its rich flavor, you only need a minor amount of hacho miso when you mix it all together to make soup, sauce or broth.
Hatcho miso has been created for the first time in a village of about 870 metres (Hatcho 八 丁) west of Okazaki castle in the preference of Aichi, by using a method of production only. The miso takes its name from the Village of Hatcho".
Hatcho Miso is consumed mainly in the prefecture of Aichi (Nagoya), part of Gifu prefecture and part of Mie prefecture. You can buy miso in Japan, but is rarely used in daily meals.
Soy, water, rice, glucose syrup, salt, colour E150a, alcohol, flour of roasted barley, flavor enhancers-E621, E635, rice-koji.
Mode of storage:
A cool, dry place away from direct light